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Asian Fish Soup

The delicate flavours of Asian spices work incredibly well with fish, and this fish soup makes a lovely starter or light meal.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 bunch pak choi,
  • 1.5l fish stock made from Knorr Stock Pot,
  • 1tbsp fresh ginger cut into thin strips,
  • 1tbsp light soy sauce,
  • 400g firm white fish fillets cut into slices,
  • 75g champignons or oriental mushrooms like oyster or shiitake cut roughly,
  • 1tsp sesame oil,
  • A pack of fresh bean sprouts,
  • 2tbsps sliced spring onions

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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Total

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0.0g

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  • 1 Remove the core from the pak choi and cut it into 4 parts. Bring stock to the boil.
  • 2 Add ginger, soy sauce and stir to combine. Reduce heat.
  • 3 Add fish. Simmer gently for 1 minute. Add mushrooms and simmer for 1 more minute.
  • 4 Add pak choi and cook for another 2–3 minutes. Stir in sesame oil. Serve garnished with bean sprouts, coriander and spring onions.